“…This subsequently leads to the biosynthesis of various health-promoting OSCs (Abuajah et al, 2015), includingas diallyl and allyl sulfides, dithiins, and ajoene accompanied by characteristic odour (Block, 1985;Kay et al, 2010). In garlic, more than 70% of lysed thiosulfinates is comprised of allicin (diallyl thiosulfinate) which is further degraded to di-and tri-sulphides (Ramirez et al, 2017).…”